Carrot Cake

Cake

• 300 g carrots, peeled and cut in pieces (3 cm)
• 3 large eggs
• 350 g brown sugar
• 50 g sour cream
  of 50 g crème fraîche
• 160 g sunflower oil, plus extra for greasing
• 250 g wholemeal flour
• 1 tsp bicarbonate of soda
• ½ tsp ground nutmeg
• 2 tsp ground cinnamon
• ½ tsp fine sea salt

Philadelphia Icing

• 1 Tbsp granulated sugar
• 1 orange, thin peelings of skin only
• 300 g cream cheese, Philadelphia Original
• 15 - 30 g honey, to taste